1¾ oz Rémy Martin VSOP
1/3 oz dark crème de cacao
1 oz espresso
1/6 oz brandied cherry juice (or Luxardo maraschino cherry juice) 2 dashes sour cherry bitters
DIFFICULTY
medium
occasion
After lunch/dinner
PREPARATION TIME
5 minutes
GLASSWARE
Martini glass
01
INGREDIENTS
50 ml Rémy Martin VSOP
1 cl dark crème de cacao
30 ml espresso
5 ml brandied cherry juice (or Luxardo maraschino cherry juice)
5d cl Rémy Martin VSOP
10 ml dark crème de cacao
3 cl espresso
0.5 cl brandied cherry juice (or Luxardo maraschino cherry juice) 2 dashes sour cherry bitters
02 How to make a
How to make a
Espresso Cognac Tail
- Combine 50 ml (1¾ oz) Rémy Martin VSOP, 10 ml (⅓ oz) dark crème de cacao, 30 ml (1 oz) espresso, 5 ml (⅙ oz) brandied cherry juice (or Luxardo maraschino cherry juice), and 2 dashes sour cherry bitters in a cocktail shaker filled with ice.
- Shake and strain into a martini glass.
- Garnish with a mint leaf, floated.
